Quinoa

Thanks to David and Diane Chapman for introducing this amazing grain to me.

These little seeds are high in protein and low in carbs. Cook them just like rice - 2 cups of boiling water to 1 cup of quinoa, simmer for 20 minutes and voila!

Serve it with anything you'd serve with rice or add it to your morning smoothies for a little umph & nutritional value like Diane.

It's also gluten free - so all those allergic to gluten, this is a dream. I even found a company online that makes pasta from it.

History and Culture
The Incas, who held the crop to be sacred, referred to quinoa as "chisaya mama" or "mother of all grains", and it was the Inca emperor who would traditionally sow the first seeds of the season using 'golden implements'. During the European conquest of South America quinoa was scorned by the Spanish colonists as "food for Indians", and even actively suppressed, due to its status within indigenous non-Christian ceremonies.

Nutritional Value
This crop has come to be highly appreciated for its nutritional value, as its protein content (12%–18%) is very high. Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete food. This means that unlike wheat protein, one does not need to supplement it with complementary foods such as legumes containing the other essential amino acids. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten free and considered easy to digest.